Crispy Indian Fry Bread

Instructions:

1. In a large mixing bowl, whisk together the 375g all-purpose flour, 12g baking powder, and 6g salt.
2. Stir in 235ml warm water and 30ml vegetable oil. Mix until a soft, tacky dough forms; do not over-mix.
3. Cover the bowl with a clean cloth and let the dough rest for 15 minutes to relax the gluten.
4. Divide the dough into 6 equal portions. Using palms or a rolling pin lightly dusted with flour, pat each piece into a circle about 1/2 inch thick, keeping the edges slightly thinner than the center.
5. Heat 710ml vegetable oil in a cast iron skillet over medium-high heat. Test the heat by dropping a small piece of dough; it should sizzle and float immediately.
6. Carefully slide in one disc at a time. Fry for 2–3 minutes per side until the surface is deep golden-brown and the bread has puffed up.
7. Remove each piece with a slotted spoon and place immediately on a wire cooling rack to drain.